Chat with us, powered by LiveChat 0

free-deliveryFree Delivery On Orders Over £40.00 - Shop Now

Delia Smith wins the Pancake Battle

Shrove Tuesday (also known as Shrovetide Tuesday, Pancake Tuesday and Pancake Day) is the day preceding Ash Wednesday, the first day of Lent.

Enough of the history, who makes the best pancakes.

Last week I set about the challenge of finding the best recipe for pancakes.

I took 3 recipes from books and 3 from the internet. And after lots of flipping and tasting,  The clear winner was…….. Good old, Delia Smith.

That lady keeps on delivering the goods. 

If you think you have a better recipe, get in touch


For the pancake mixture
  • 110g/4oz plain flour, sifted

  • pinch of salt

  • 2 eggs

  • 200ml/7fl oz milk mixed with 75ml/3fl oz water

  • 50g/2oz butter

To serve
  • caster sugar

  • lemon juice

  • lemon wedges

Preparation method

  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

  2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

  4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

  5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

I found Delia Smith’s recipe easy to make and the lightest, tastiest pancake – my boys woofed a whole batch between them.

We are running a competition next week to see who can make the most creative pancake on Shrove Tuesday.

The rules.. 

Let your imagination run wild, cook it, take a photo,  tweet it @rossandrossfood,  facebook it @rossandrossfood,  eat it.


The winner will receive a Man Box, delivered to their door.

Till next week, happy flipping and good luck….

Ross W